Georgian starters are a must for every traditional “Supra” (feast). Starters are served cold, usually with "Mtchadi" (traditional cornbread). Georgian cuisine boasts an array of different starters; the better known, and most popular among them being: “Eggplant with walnuts” – sliced eggplants, fried, and topped with ground walnuts; served, with pomegranate and sliced onions.“Fkhali” - a mixture of chopped vegetables ...
Similar in name to its main ingredient – millet – "Ghomi" is a popular porridge from the Samegrelo region. Unlike porridge, in its more common form, Ghomi is usually served as an accompaniment to a dinner – alongside Kharcho, Satsivi and Bazhe, for instance. After many years of tenure, as the staple ingredient, millet was substituted for a coarse-ground flour ...
Let’s talk about Georgia’s iconic dish: Khachapuri — a must-have for every Georgian Supra (feast). In Georgian, the name breaks down into two words: “Khacho” (cottage cheese) and “Puri” (bread). Cottage cheese, however, is not typically used in Khachapuri recipes. Usually, it’s a mixture of 2 different types of cheese: Sulguni cheese (like mozzarella) and Imeretian cheese (like Feta). For ...
Khinkali (Georgian dumpling) is a landmark of Georgian cuisine. You find dumplings all over the world, but the indigenous Khinkali is a wholly new experience for every curious foodie. Khinkali originated from the Georgian mountains and soon became popular throughout the cities, too. Hence, the two — most frequently eaten — types of Khinkali are appropriately named: 1. “Mtiuluri Khinkali” ...
Shkmeruli is an authentic Georgian dish, originating from the village, Shkmeri (Racha region). The ingredients sound simple enough – a fried chicken, cooked in a clay pot with milk sauce and garlic – but who came up with this recipe? Georgian folklore is awash with countless versions of this particular tale. Some say there was a lady who welcomed some ...